Ingredients
1 large green pepper, cut into thin strips1 cup cut fresh green beans1 tablespoon olive oil1-3/4 cups shredded cabbage1 cup chopped fresh broccoli1 cup shredded zucchini1 tablespoon plus 3/4 teaspoon herbes de Provence1 teaspoon pepper14 egg roll wrappersSAUCE:1/4 cup apricot preserves1/4 cup orange marmalade1-1/2 teaspoons grated orange zest 1-1/2 teaspoons reduced-sodium soy sauce1/2 teaspoon lime juice1/4 teaspoon chili garlic sauce
Preparation
In a large skillet over medium heat, cook green pepper and beans in oil until tender. Add the cabbage, broccoli, zucchini, herbes de Provence and pepper. Cook until vegetables are crisp-tender, 5-7 minutes longer.
Place 3 tablespoons vegetable mixture in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining vegetable mixture and wrappers.
Place seam side down on a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° until golden brown, 20-25 minutes, turning once.
Meanwhile, in a small saucepan, cook preserves and marmalade over medium heat until smooth, 8-10 minutes. Remove from heat; let stand for 5 minutes. Add remaining ingredients; mix well. Serve with egg rolls.
